5 tbsp plain flour
1 packet small,round rice paper wrappers
15 fl oz vegetable oil,for deep frying
For the spicy dipping sauce:
2-3 small, fresh chillies, finely chopped
1 tbsp sugar
3 tbsp fish sauce or light soy sauce
3 tbsp lime juice
2 tsp water
For the filling:
1 1/2 tbsp vegetable oil
3 tbsp coarsely chopped garlic
6 oz fresh crab meat
4 oz minced pork
4 oz shelled raw prawns,minced or finely chopped
2 tbsp fish sauce
1 tbsp light soy sauce
1 tsp sugar
1/2 tsp freshly ground pepper
3 tbsp finely chopped fresh coriander
1. In a small bowl, combine all the ingredients for the spicy dipping sauce. Set aside until ready to serve.
2. Next make the filling for the spring rolls. Heat a wok or large frying-pan over a high heat and add the oil. When it is very hot and slightly smoking, add the garlic and stir-fry for 30 seconds.
3. Add the crab,pork,prawns, fish sauce,soy sauce,sugar and black pepper and stir fry for 2 minutes. Remove from the heat and stir in the fresh coriander. Leave to cool completely.
4. Put the flour in a small bowl, add 6 tbsps of water and mix to a paste. Set aside.
5. Fill a large bowl with warm water. Dip one of the rice paper rounds in the water and let it soften,then remove and drain on a tea-towel.
6. Put about a tbsp of the filling on the softened rice paper wrapper. Fold in each side, roll up tightly and seal the ends with a little of the flour paste. You should have a roll about 2 in long,rather like a small sausage. Repeat with the remaining wrappers and filling. You may need to change the water occasionally as it cools.
7. Heat the oil in a deep-fat fryer or large wok and deep fry the spring rolls, a few at a time, for about 3 minutes, until golden brown and crisp. ( Do not fry too many at once, as they have a tendency to stick together. If it happens, simply break them apart after they are cooked.) Drain on kitchen paper and serve at once with the dipping sauce.
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This post was written by admin on December 9, 2010
